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Description
A quick and flavorful chicken stir-fry recipe with a sweet and savory sauce, packed with fresh vegetables.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 2 cups broccoli florets
- ½ yellow bell pepper, cut into 1 inch pieces
- ½ red bell pepper, cut into 1 inch pieces
- ½ cup baby carrots, sliced
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1 tablespoon corn starch (for sauce)
- 2 tablespoons cold water (for sauce)
- ¼ cup low sodium chicken broth (for sauce)
- 3 tablespoons low sodium soy sauce (for sauce)
- ¼ cup honey (for sauce)
- 1 tablespoon toasted sesame oil (for sauce)
- ½ teaspoon crushed red pepper flakes (for sauce)
Instructions
- In a medium size bowl, whisk together corn starch and cold water.
- Add remaining stir fry sauce ingredients (chicken broth, soy sauce, honey, toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
- Add chicken (in batches if necessary) and season with salt and pepper.
- Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender.
- Add ginger and garlic and cook for an additional minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.
Notes
- For best results, ensure all vegetables are cut into uniform sizes for even cooking.
- Adjust the amount of red pepper flakes to control the spice level.
- You can substitute chicken thighs for chicken breast if preferred.
- Feel free to add other vegetables like snap peas, mushrooms, or onions.